Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:

2020 (published: 23.06.2020)

Number 2(44)

Home > List of authors > Zabodalova L.A.,

Zabodalova L.A.,

Work place:

Saint-Petersburg State University of Refrigeration and Food Engineering

Zabodalova L.A.,, Solovyova M.S. Rheological indices of a curd product on the basis of dry components

The article was published in issue2 за 2010

Zabodalova L.A.,, Potoroko I.U. Electrophysical Methods of Influence in Dairy Processing Technologies

The article was published in issue1 за 2011

Zabodalova L.A.,, Domorochshenkova M. , Demjanenko T. , Kuznetsova L. Use of hydrolytic enzymes complex in lupin protein concentrate technology

The article was published in issue1 за 2012

Zabodalova L.A.,, Eveleva V.V., VODOLAZKIN A.V. Research of influence of the content of salt on acid accumulation at a fermentation of cheese whey

The article was published in issue2 за 2012

Zabodalova L.A.,, MOCHALOV P.V. Research of fermentation goat's milk by different starter

The article was published in issue2 за 2012

Zabodalova L.A.,, IVANOVA O.V. , Novinyuk L.V. Research of glucono-delta lactone influence on the process of fermentation by the acid coagulation of milk proteins

The article was published in issue2 за 2012

Zabodalova L.A.,, Kuznetsova L. , Domorochshenkova M. , Demjanenko T. The enzyme hydrolysis treatments in lupin protein concentrate technology

The article was published in issue2 за 2012

Zabodalova L.A.,, Chernjavskij V.A., Ishchenko T.N., Skvortcova N.N. Production of liposomes from soybean lecithin

The article was published in issue2 за 2011

Zabodalova L.A.,, Potoroko I.U. IMPACT OF DETOXIFICATION METHODS ON TECHNOLOGICAL PROPERTIES OF CRUDE DAIRY MATERIAL

The article was published in issue2 за 2011

Zabodalova L.A.,, Skvortcova N.N., Danilov I.M., Kasumov M.K. Effect of fermentation conditions for milk proteins in the peptide profile of hydrolysates

The article was published in issue2 за 2011

Zabodalova L.A.,, Solovyova M.S. Technology of pasty product

The article was published in issue2 за 2011

Rublev A.L., Zabodalova L.A.,, Eveleva V.V. Effect of an integrated lactate and calcium food additives on the rheological properties of yogurt

The article was published in issue2 за 2011

Zabodalova L.A.,, IVANOVA O.V. Research the influence of protein additives Nutrilac® QU 7627 on the quality indicators and curd output

The article was published in issue4 за 2013

Rublev A.L., Zabodalova L.A.,, Eveleva V.V. Studies on the effect of complex lactated food additives series "Dilaktin" on the rheological parameters of samples of yogurt

The article was published in issue4 за 2013

Rudakova A.Yu. , Zabodalova L.A.,, Serova O. P. Development and production of cheese products with vegetable components

The article was published in issue4 за 2014

Belyakova T.N., Zabodalova L.A., The effect of the sulforaphane aqueous extract on the quality indicators of the fermented product

The article was published in issue3 за 2019

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